Imagine a soup so rich, so velvety, that it transports you straight to the heart of Peru with just one bite. This isn't just any chicken soup - it's a luxurious, cream-laden experience that will revolutionize your comfort food game. Perfect for chilly evenings or when you're craving something truly extraordinary, this Peruvian Cream of Chicken Soup is about to become your new obsession. Get ready to tantalize your taste buds and impress your dinner guests with a recipe that's both simple to make and incredibly sophisticated.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup corn kernels
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all the ingredients: 1 lb of cooked and shredded chicken breast, 4 cups of chicken broth, 1 cup of heavy cream, 1 chopped onion, 2 minced garlic cloves, 1 cup of corn kernels, salt, pepper, and 2 tablespoons of olive oil.
- In a large pot, heat the 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, pour in the 4 cups of chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes to let the flavors meld together.
- After simmering, add the 1 cup of corn kernels to the pot. Stir well and let the soup cook for another 5 minutes.
- Once the corn is tender, add the cooked and shredded chicken breast to the pot. Stir to combine all the ingredients.
- Reduce the heat to low and slowly pour in the 1 cup of heavy cream, stirring continuously to ensure it is well incorporated into the soup.
- Season the soup with salt and pepper to taste. Allow it to warm through for an additional 5 minutes, but do not let it boil.
- Once the soup is heated through, remove it from the heat. Taste and adjust the seasoning if necessary.
- Serve the Peruvian Cream of Chicken Soup hot, garnished with fresh herbs or a sprinkle of cheese if desired. Enjoy your delicious and creamy soup!
Tips
- Use freshly cooked and shredded chicken for the best flavor and texture. If you're short on time, rotisserie chicken works wonderfully.
- For an extra layer of flavor, consider roasting your garlic and onions before adding them to the soup.
- When adding the heavy cream, do so slowly and on low heat to prevent curdling. Stir continuously for a smooth, silky consistency.
- Don't rush the simmering process - allowing the broth to develop flavor is key to a delicious soup.
- For a lighter version, you can substitute half-and-half for heavy cream or use a milk alternative.
- Garnish with fresh cilantro, a sprinkle of queso fresco, or a dash of aji amarillo sauce for an authentic Peruvian touch.
- This soup freezes well, so don't hesitate to make a larger batch for future meals.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 120mg
